Liver barbecues with salad


  • 500 grams turkey liver
  • 2 large tomatoes, sliced
  • 2 onions medium-sized
  • 500 grams brown champicnons
  • 1 bunch of sage
  • 1 ciabatta
  • 1 Lollo Rosso salad
  • salt
  • pepper
  • rapessed oil

Preparation method (receipt)

Cut into small slices ciabatta. Cut the liver and small cubes. Slice the peeled onions, tomatoes and mushrooms thick enough rings (if large - cut into halves or quarters). Wash and dry the sage leaves and lettuce Lollo rosso, out onto a plate. Strung ciabatta, liver, tomatoes, onions and mushrooms on skewers, alternating with each other, grease, salt and pepper and fry on the grill, turning, feeding, laying out on a salad.

turkey liver tomato onion brown champignons sage ciabatta Lollo Rosso salt pepper rapessed oil